I whipped up a Spice Cake Buttercream Frosting that sneaks cinnamon and nutmeg into every bite so your pumpkin or chocolate cake suddenly becomes the one everyone fights over.
I’m obsessed with spiced frosting because it hits the spot for every fall craving I get. I love how the cinnamon notes and a hint of nutmeg turn plain cake into something worth stealing a slice.
I grab unsalted butter and sprinkle in ground cinnamon and I’m already picturing frosting on pumpkin or chocolate. Spice Frosting Recipes feel like a cheat code for simple cakes.
But it’s not precious or fussy. It’s thick, a little sweet, with real spice presence.
Cinnamon Frosting that actually tastes like something, not just sugar pretending. I want cake right now and more frosting please.
Ingredients
- Basically the creamy backbone, makes it rich and spreadable, like velvet on cake.
- Gives sweetness and silkiness, softens texture so it pipes smooth every time.
- Plus warm, cozy spice, you’ll smell fall in every bite.
- Tiny, nutty punch that adds depth, a little goes a long way.
- Basically roundness and warmth, ties sweet and spice together.
- Makes it pipeable and light, lets you loosen texture without wrecking flavor.
- Cuts sweetness, brightens flavors, and stops it from being cloying.
- Plus caramel hint and chewiness, gives old-fashioned warmth if you like.
Ingredient Quantities
- 1 cup (227g) unsalted butter, room temp
- 4 cups (480g) confectioners sugar, sifted
- 1 to 2 teaspoons ground cinnamon, to taste
- 1/2 teaspoon ground nutmeg, or a bit more if you like
- 1 teaspoon pure vanilla extract
- 2 to 4 tablespoons heavy cream or whole milk, more if needed
- 1/4 teaspoon fine sea salt
- Optional: 1/4 cup (50g) light brown sugar for a deeper, slightly caramel note
How to Make this
1. Put the butter in a large bowl and beat it with a hand mixer or stand mixer on medium speed until it is smooth and pale, about 2 to 3 minutes; scrape the sides once or twice so nothing gets left behind.
2. If using the optional brown sugar, add it now and beat until it’s mostly dissolved and the mix looks a little glossy, about 1 minute.
3. With the mixer on low, add the sifted confectioners sugar one cup at a time so you dont get a powdered sugar storm, scraping the bowl between additions.
4. Once the sugar is mostly incorporated, add cinnamon, nutmeg and the fine sea salt; start with 1 teaspoon cinnamon and 1/2 teaspoon nutmeg, you can always add more later if you want it stronger.
5. Pour in the vanilla extract and 2 tablespoons of the heavy cream or milk, then beat on medium speed until fluffy; check the texture.
6. If the frosting is too stiff, add more cream or milk a tablespoon at a time until you reach spreadable or pipeable consistency, usually 3 to 4 tablespoons total.
7. Taste and adjust the spices and salt: add up to another teaspoon of cinnamon or a bit more nutmeg if you like a warmer spice note, and more salt only if it needs balancing.
8. For extra silky frosting, beat on high for 20 to 30 seconds at the end, but dont overbeat for minutes or it can get airy and hard to pipe.
9. If the frosting becomes too soft, chill it in the fridge for 10 to 15 minutes, then give a quick stir; if it gets too firm, let it sit at room temp and re-whip briefly.
10. Use immediately to frost cooled cakes or cupcakes, or store in an airtight container in the fridge for up to 5 days; bring back to room temp and re-whip before using.
Equipment Needed
1. Large mixing bowl
2. Hand mixer or stand mixer with paddle attachment
3. Sifter or fine mesh sieve (for the confectioners sugar)
4. Measuring cups and measuring spoons
5. Rubber spatula (for scraping the bowl)
6. Offset spatula or butter knife (for spreading)
7. Piping bag and tip (optional, for piping)
8. Airtight container (for chilling or storing leftovers)
FAQ
Spiced Frosting Recipe Substitutions and Variations
- Unsalted butter: swap for equal parts lightly salted butter if you dont mind a bit more salt; or use 3/4 cup refined coconut oil (solid) for a dairy-free, slightly coconutty taste, though the frosting will be a bit softer.
- Confectioners sugar: if you’re out, blitz granulated sugar with 1 tsp cornstarch per cup in a blender until very fine, use same volume but taste first because texture can be grainier.
- Heavy cream or whole milk: use half and half 1:1 for almost the same richness, or stir 3 tbsp milk + 1 tbsp melted butter to make 1/4 cup substitute if you need more fat.
- Optional light brown sugar: replace with an equal amount of dark muscovado or 3/4 cup powdered sugar + 2 tbsp maple syrup for a deeper caramel note, just reduce any extra liquid elsewhere.
Pro Tips
1) Start with room temp butter, but not melting. If it feels squishy but still holds shape you’re good. Too cold and the sugar will clump, too warm and the frosting gets greasy. If you goof and it gets too soft, pop it in the fridge for 10 minutes then re-whip.
2) If you add the brown sugar, dissolve it first by beating it into the butter longer than you think you need. Brown sugar can leave little grainy bits otherwise. You can also warm it slightly in the microwave for 5-8 seconds to make it dissolve faster.
3) Add the powdered sugar slowly, one cup at a time, and keep the mixer on low. Dust clouds are real and annoying. If it gets dry, use cream or milk a teaspoon at a time until it looks right. For piping, make it a bit stiffer; for spreading make it a touch softer.
4) Taste and tweak at the end. Cinnamon and nutmeg can hide behind sugar, so add small amounts and wait a minute before adding more. A tiny pinch more salt often makes the spices pop. If you want a deeper flavor without more spice, stir in a splash of brown butter or 1/4 teaspoon molasses.
Spiced Frosting Recipe
I whipped up a Spice Cake Buttercream Frosting that sneaks cinnamon and nutmeg into every bite so your pumpkin or chocolate cake suddenly becomes the one everyone fights over.
12
servings
320
kcal
Equipment: 1. Large mixing bowl
2. Hand mixer or stand mixer with paddle attachment
3. Sifter or fine mesh sieve (for the confectioners sugar)
4. Measuring cups and measuring spoons
5. Rubber spatula (for scraping the bowl)
6. Offset spatula or butter knife (for spreading)
7. Piping bag and tip (optional, for piping)
8. Airtight container (for chilling or storing leftovers)
Ingredients
-
1 cup (227g) unsalted butter, room temp
-
4 cups (480g) confectioners sugar, sifted
-
1 to 2 teaspoons ground cinnamon, to taste
-
1/2 teaspoon ground nutmeg, or a bit more if you like
-
1 teaspoon pure vanilla extract
-
2 to 4 tablespoons heavy cream or whole milk, more if needed
-
1/4 teaspoon fine sea salt
-
Optional: 1/4 cup (50g) light brown sugar for a deeper, slightly caramel note
Directions
- Put the butter in a large bowl and beat it with a hand mixer or stand mixer on medium speed until it is smooth and pale, about 2 to 3 minutes; scrape the sides once or twice so nothing gets left behind.
- If using the optional brown sugar, add it now and beat until it's mostly dissolved and the mix looks a little glossy, about 1 minute.
- With the mixer on low, add the sifted confectioners sugar one cup at a time so you dont get a powdered sugar storm, scraping the bowl between additions.
- Once the sugar is mostly incorporated, add cinnamon, nutmeg and the fine sea salt; start with 1 teaspoon cinnamon and 1/2 teaspoon nutmeg, you can always add more later if you want it stronger.
- Pour in the vanilla extract and 2 tablespoons of the heavy cream or milk, then beat on medium speed until fluffy; check the texture.
- If the frosting is too stiff, add more cream or milk a tablespoon at a time until you reach spreadable or pipeable consistency, usually 3 to 4 tablespoons total.
- Taste and adjust the spices and salt: add up to another teaspoon of cinnamon or a bit more nutmeg if you like a warmer spice note, and more salt only if it needs balancing.
- For extra silky frosting, beat on high for 20 to 30 seconds at the end, but dont overbeat for minutes or it can get airy and hard to pipe.
- If the frosting becomes too soft, chill it in the fridge for 10 to 15 minutes, then give a quick stir; if it gets too firm, let it sit at room temp and re-whip briefly.
- Use immediately to frost cooled cakes or cupcakes, or store in an airtight container in the fridge for up to 5 days; bring back to room temp and re-whip before using.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 67g
- Total number of serves: 12
- Calories: 320kcal
- Fat: 16.7g
- Saturated Fat: 10.6g
- Trans Fat: 0.58g
- Polyunsaturated: 0.61g
- Monounsaturated: 4.35g
- Cholesterol: 44.8mg
- Sodium: 52mg
- Potassium: 15mg
- Carbohydrates: 44.2g
- Fiber: 0g
- Sugar: 44.2g
- Protein: 0.26g
- Vitamin A: 417IU
- Vitamin C: 0mg
- Calcium: 4.7mg
- Iron: 0.03mg
